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March 03, 2009


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Oof - that looks absolutely delicious. What beef stock did you use, or did you make your own?

Joshua Armstrong

Have to admit to being a bit of a philistine when it comes to stock. My cupboard is home to all kinds of powders, cubes and jellies. This soup was made with the one Marco Pierre White sold his soul for, the new Knorr jellied stocks, which after tasting seem to be standard Knorr stock heavily reduced rather than dried and then set with a good dose of pig gelatine. In the past I've made it with an Oxo cube though so I guess I'm moving up in the world - a bit.



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I think onion soup is a bit like Christmas pudding — the more different types of booze you put in, the better it ends up tasting. I make a pretty decent vegetarian one using Knorr Touch of Taste concentrated veg stock, plus red wine, white wine, vermouth, and brandy. I know it sounds like a bit of a mishmash, but it's really really good.

Also definitely with you on the cooking the onions part — if I have time, I let them go for an hour.

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